4 chicken breast halves
4 T. butter
2 c. heavy cream
1/2 c. Dijon mustard
parsley chopped (garnish optional)
1) Cut the breasts into strips and season with salt and pepper.
2) In a large, heavy saute pan, heat the butter, and saute the chicken until no longer pink. Saute in batches, don't crowd pan.
Remove to plate.
Stir the cream and mustard into the saute pan and bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes.
Return chicken to pan, until chicken is heated through.
Options for serving: On it's own with a salad or steamed vegetables. Or over pasta or rice.
Here I served over spaghetti with green beans and almonds.
Yum! Going to try thisReplyDelete
Please do it is delicious!! Thanks for commenting! Cheers! JJDelete
I made this tonight and really easy and kids love it ... I visited your blog often to check out new recipe ... I love reading the recipe and especially love the steps by steps photos and a little story here and there you add on ... way better than normal recipe site like food network .... I told Dustin about chiffon cake that is a good healthy cake and very soft that suite little kids well .... check it out and it can be one of your blog keeper ... :) http://rasamalaysia.com/orange-chiffon-cake-recipe/2/ReplyDelete
Hi Priscilla! I took a look at the recipe, it looks really good, I will try it! I am glad you enjoyed the Dijon chicken, it is one of Bill's favorites! I hear from a lot of people who like the step by step pictures and recipe on the blog. I like taking the pictures, editing and producing the blog. Thanks you for commenting and visiting often. cheers!! JJReplyDelete